RECOMMENDATIONS

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  Chanterelle mushroom and ricotta ravioli

  Jade Jones makes pasta from scratch for his tasty mushroom ravioli tossed in sage butter.

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  Soy-braised short ribs

  Matt Tebbutt serves up a beefy Thai-inspired recipe with an intense soy sauce glaze

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  Mixed grill Catalan style

  Mario Batali was lucky to have some espardeñas (sea cucumbers), so he mixed them with a few prawns, peppers, and onions to create a wonderful lunch.

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  Cheese fondue

  Arthur Potts Dawson makes the après-ski classic that's perfect for sharing: crusty sourdough bread swirled in melted cheese

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  Carrot and cardamom jam

  Thane Prince combines cardamom and carrot to wonderful effect – you could try this preserve with parsnips instead of carrots too

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  Hot mulled cider punch

  For a warming winter tipple packed with flavour, try Joe Wadsack's sweet and spicy mulled cider punch

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  Layered cod tower

  Daniel Galmiche plays with texture in this recipe for flakey poached fish layered with creamy leeks and chanterelles, with toothsome new potatoes to finish

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  Spooky Halloween cupcakes

  Scary to look at but delicious to eat, Rachel Slack's cupcakes are a terrifying treat

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  Pastiera

  Matthew Fort describes his traditional Italian Easter tart as “rich, but, thank God, comfortingly light”

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  Chicory and gai choi salad with cold roast pheasant

  Matthew Fort's delightful winter salad is a perfect way to perk up leftover cold cuts of meat